Zucchini and ricotta tart

Name: Zucchini and ricotta tart
Cook time: 1 h
Yield: 4-6
Cuisine: Modern Australian
Ingredients: 1 x 375g sheet all-butter puff pastry; 200g firm, full-fat ricotta; 50g pecorino, finely grated, plus extra to serve (check vegetarian if required); 1 small garlic clove, finely grated; good pinch of nutmeg, freshly grated; zest of 1 lemon; sea salt and black pepper, to taste; 2 zucchini, about 250g in total, sliced into 2mm rounds; 1 tbsp extra virgin olive oil, plus extra to serve; 1 egg, for the egg wash

Julia Busuttil Nishimura

September 12, 2025

Top this simple tart with zucchini rounds (pictured) or asparagus spears.William Meppem

easyTime:30 mins - 1 hourServes:4-6

Nothing says spring like a simple tart topped with new-season zucchini. Asparagus can also be used instead, making it a versatile recipe for this time of year. I love pecorino with zucchini, but you can also use parmigiano reggiano or grana padano.

The tart takes only minutes to put together, thanks to good-quality, store-bought puff pastry and the easy assembly. It’s perfect for a light lunch, dinner or picnic. Serve with some dressed leaves for a simple, complete meal.

Ingredients

1 x 375g sheet all-butter puff pastry
200g firm, full-fat ricotta
50g pecorino, finely grated, plus extra to serve (check vegetarian if required)
1 small garlic clove, finely grated
good pinch of nutmeg, freshly grated
zest of 1 lemon
sea salt and black pepper, to taste
2 zucchini, about 250g in total, sliced into 2mm rounds
1 tbsp extra virgin olive oil, plus extra to serve
1 egg, for the egg wash

Method

Step 1
Preheat the oven to 180C fan-forced (200C conventional). Line a baking tray with baking paper. Lay the puff pastry onto the prepared tray and, with a sharp knife, lightly cut a 3cm border, being careful not to cut all the way through the pastry. Set aside.
Step 2
In a bowl, mix together the ricotta, pecorino, garlic, nutmeg and lemon zest until smooth. Season to taste. Spread the ricotta mixture onto the pastry within the border. Set aside.
Step 3
Place the zucchini rounds in a bowl and pour over the olive oil. Season with salt and toss the zucchini in the oil to coat. Arrange the zucchini on top of the ricotta mixture, slightly overlapping each round.
Step 4
Whisk the egg in a small bowl with 1 tsp of water. Brush the egg wash onto the pastry border. Place into the oven and bake for 35-40 minutes, or until the pastry is puffy, golden and cooked through. Remove from the oven and allow to cool.
Step 5
To serve, drizzle the zucchini with a little extra virgin olive oil and top with extra pecorino.